Best Zucchini Casserole – Super Creamy and Cheesy
This zucchini casserole is one of the best things I’ve ever made. It takes less than 30 minutes to make, it’s super creamy and cheesy, and the whole family will love it! Check out this recipe for a great weeknight meal or get-together dish!
This is a super creamy and cheesy zucchini casserole that you’ll love. It’s easy to make, and it tastes amazing. You will be the star of your next dinner party!
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This low-carb zucchini casserole is created with layers of sliced zucchini and a creamy parmesan cheese sauce. A delicious baked zucchini gratin dish that’s gluten-free and keto-friendly comes together in about 40 minutes.
This zucchini bake, made with just a few ingredients, is the ideal side dish for a hectic weekday supper. Even finicky eaters who generally despise zucchini like it. The zucchini is cooked to perfection (fork tender with a small crunch), and it’s smothered in the creamiest garlic cheese sauce you’ve ever had. It’s definitely a 5 STARS recipe!
Zucchinis are one of my all-time favorite veggies. They’re quite adaptable and may be prepared in a variety of ways:
- Roasted or grilled, this dish is delicious.
- In frittatas, it’s fantastic.
- Raw in salads, it’s delicious.
- Zoodles are a great pasta substitute.
- It may be packed with anything you choose.
- This is a fantastic addition to soups.
- It may be used to keep desserts moist – try my double chocolate keto zucchini pound cake for an example.
And these are just a few of the zucchini-cooking ideas that sprang to mind. Zucchini is a low-calorie, low-carb vegetable that is suitable for any diet.
Zucchini Casserole Ingredients
Here’s a brief rundown of everything you’ll need to prepare this zucchini casserole. The whole ingredient list and directions may be found in the recipe card below, as usual.
- Butter — I used unsalted butter, but if you use salty butter, you’ll need to cut down on the salt.
- Whipping Cream — Adds richness and creaminess to the cheese sauce.
- Parmesan and Mozzarella cheeses are two types of cheese.
- Garlic and onion — give texture and taste.
- Parsley, Chives, or Thyme are examples of fresh herbs.
- Seasonings- I use a simple salt and pepper combination.
Baked Zucchini Casserole Recipe
I always seem to have leftover zucchini, so the easiest way to use them up is to prepare this quick zucchini casserole:
- Using a sharp knife or a mandoline, remove the ends of the zucchini and slice it into 1/4-inch thick circles.
- Melt the butter in an oven-safe pan over medium heat to make the sauce. Then simmer until the onions and garlic are aromatic, about 5 minutes.
- Cook, stirring constantly, for about 2 minutes, or until the whipped cream has thickened. The parmesan cheese may then be added.
- Assemble the Zucchini Casserole — In a baking dish, arrange the zucchini and mozzarella slices and pour over the cheese sauce. On top, strew shredded mozzarella cheese.
- Bake for 25 minutes, or until the zucchini is fork soft and the cheese has become golden brown.
Making The Best Zucchini Casserole Tips
- Sprinkle the zucchini slices with salt and set them on a flat board after slicing. Allow 30 minutes for cooling before patting dry with paper towels to eliminate as much moisture as possible.
- I used parmesan and mozzarella cheeses, but you could also use cheddar.
- Reduce the oven temperature to 350°F and cook for another 10 to 20 minutes if the zucchini casserole seems to be too wet.
- I suggest using crumbled pork rinds or panko as a crispy topping.
What Kind Of Cheese Am I Allowed To Use?
I like a Parmesan and mozzarella cheese blend. You are free to use whatever sort of cheese you like. It’s all up to you. I purchase cheese in blocks from the grocery and grate it myself. Preservatives and maize starch are frequent ingredients in pre-shredded cheese, which makes it difficult to melt.
What Is The Best Way To Keep This Keto Zucchini Gratin?
- Refrigerate for up to 4 days, covered in the fridge. Reheat at 350F or in the microwave until warmed through when ready to serve.
- Freezer – I don’t advocate storing the leftovers since the texture is unpleasant because both the zucchini and the cream sauce don’t defrost properly.
Variations on Zucchini Casserole
I’d like to share a few suggestions with you that you may find useful. You may eat it exactly as I described it, but if you want to try something new, here are some ideas.
- Tomatoes — either sun-dried or fresh tomatoes may be utilized. Toss in some cherry tomatoes or chop up some tomatoes. Both have a robust flavor and will go well with the rest of the casserole’s components.
- Bacon — Toss in some cooked, crumbled bacon to the zucchini casserole mix.
- Hot Sauce – add some hot sauce to the cheesy sauce if you want it to be spicier.
Is it essential to cook the zucchini ahead of time?
There’s no need to cook the zucchini ahead of time in this recipe. Rather, set it in the pan raw, then top it with the cheese sauce and bake it. It’ll be ready to serve with your favorite mains in around 20-30 minutes.
Is it possible to do this in a slow cooker?
Yes, this easy zucchini casserole can be made in a slow cooker. Here’s what you should do:
- Prepare the zucchini in the same manner as I described previously.
- In the slow cooker, place the zucchini. On the burner, make the cheese sauce according to the recipe’s instructions.
- Cook on low for 3-4 hours.
Is Zucchini a Keto-Friendly Vegetable?
Yes, zucchini is keto-friendly due to its low calorie and carbohydrate content. This implies you can eat it as part of your ketogenic diet.
1 cup of sliced zucchini (113 grams) includes just 2.4 grams of net carbs and 19 calories, according to the USDA database.
Suggestions for Serving
Serve this zucchini casserole with any of your favorite main courses. My personal favorites are:
This low-carb zucchini casserole is created with layers of sliced zucchini and a creamy parmesan cheese sauce. A delicious baked zucchini gratin dish that’s gluten-free and keto-friendly comes together in about 40 minutes.
- 2-3 medium zucchini, thinly sliced and half-circled
- 12 cup freshly grated parmesan cheese
- 3 tablespoons butter
- 1 medium chopped onion
- 3 minced garlic cloves
- 12 CUP HEAVY COOKER’S CREAM
- 14 cup beef broth (low sodium) or water
- 1 cup shredded mozzarella cheese
- 12 cup mozzarella slices, if desired
- 12 teaspoon salt, or to taste
- 12 tablespoons pepper, or to taste
Mode of Preparation Stop your screen from turning black.
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Preheat the oven to 400 degrees Fahrenheit. Set aside a 2-quart casserole dish that has been sprayed with nonstick cooking spray.
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Melt the butter in a large oven-safe pan. Cook the onions until they are transparent and aromatic, about 10 minutes.
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Cook, stirring frequently, for approximately 1 minute after adding the minced garlic.
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Pour in the broth, season with salt and pepper, and top with heavy cream. Stir everything together and bring to a low simmer.
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Reduce the heat to low and stir in the parmesan. Cook for 2-3 minutes, or until the sauce begins to thicken.
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Arrange the sliced zucchini in an overlapping pattern in the bottom of a casserole dish. As illustrated in the video, sandwich mozzarella slices between zucchini slices.
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Pour the cheese evenly over the zucchini, then top with mozzarella cheese.
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Bake for 25-30 minutes, or until the zucchini is fork soft and the cheese on top begins to brown.
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Serve with fresh parsley or chives as a garnish. Enjoy!
Nutritional Information
Per-serving amount
How do we figure out how much food to eat?
The USDA Food Database nutrition information was used to calculate these nutrition facts. Our nutrition information are correct, but please double-check if you’re using other items. Because fiber and sugar alcohols do not increase blood sugar, they are subtracted from the net carb total.
Keywords: zucchini gratin, zucchini casserole
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FAVORITES OF READERS
The whole recipe may be found on the recipe card below. These recipes were created by readers who enjoyed this article:
The “Italian cheesy zucchini bake” is a delicious, easy recipe for a super creamy and cheesy casserole. It’s loaded with vegetables like zucchini, mushrooms, spinach, and tomatoes. The meat sauce is made with ground beef, onion, garlic, thyme, salt, pepper, oregano, parsley and Parmesan cheese. Reference: italian cheesy zucchini bake.
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